Page:A history of Chinese literature - Giles.djvu/422

 410 CHINESE LITERATURE

souls. And these souls will most certainly file plaints in the next world on the way they have been treated in this. A good cook will use plenty of different dishes. Each article of food will be made to exhibit its own characteristics, while each made dish will be character- ised by one dominant flavour. Then the palate of the gourmand will respond without fail, and the flowers of the soul blossom forth.

" Let salt fish come first, and afterwards food of more negative flavour. Let the heavy precede the light. Let dry dishes precede those with gravy. No flavour must dominate. If a guest eats his fill of savouries, his stomach will be fatigued. Salt flavours must be relieved by bitter or hot tasting foods, in order to restore the palate. Too much wine will make the stomach dull. Sour or sweet food will be required to rouse it again into vigour.

" In winter we should eat beef and mutton. In sum- mer, dried and preserved meats. As for condiments, mustard belongs specially to summer, pepper to winter.

" Don't cut bamboo-shoots [the Chinese equivalent of asparagus] with an oniony knife. ... A good cook fre- quently wipes his knife, frequently changes his cloth, frequently scrapes his board, and frequently washes his hands. If smoke or ashes from his pipe, perspiration- drops from his head, insects from the wall, or smuts from the saucepan get mixed up with the food, though he were a very chef among chefs, yet would men hold their noses and decline.

" Don't make your thick sauces greasy nor your clear ones tasteless. Those who want grease can eat fat pork, while a drink of water is better than something which tastes of nothing at all. . . . Don't over-salt your

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